Twisted Corned Beef Dinner Food

CORNED BEEF DINNER

Steps:

• For stove top, in a large pan, cover Corned Beef brisket with water and add spice packet. Bring to a boil and then simmer for 2 1/2 to 3 hours until the internal temp reaches 160F.
• With 15 minutes remaining, add to the pot 1 small onion, 6 medium carrots, and three potatoes (cut in halves). Cover and simmer 15 minutes.
• Remove meat only to warm platter and cover.
• Add 1 cabbage (cut into quarters) to the other vegetables in pot and simmer uncovered for 15 minutes.
• Serve and enjoy.

CORNED BEEF & CABBAGE FROM SUZANNE GOIN

Steps:

• Preheat the oven to 325°F.
• Place the corned beef in a large deep pot and cover with cold water by 6 inches. Bring to a boil over medium heat.
• Cut the onions in half lengthwise, peel them, and poke one clove into each half.
• When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chiles. Cover the pot with aluminum foil and a tight-fitting lid.
• Cook the corned beef in the oven 4 to 4 1/2 hours, until it's fork-tender. (Carefully remove the foil and pierce the meat with a fork. If the fork doesn't penetrate easily, the corned beef is not ready.)
• While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1-inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.
• When it's done, remove the meat from the oven, let it cool a few minutes, and transfer it to a baking sheet.
• Turn the oven up to 375°F.
• Return the meat to the oven for about 15 minutes, until it browns and crisps on top. If it's not browning to your liking, you can pass it under the broiler. Let the corned beef rest 10 to 15 minutes before slicing it.
• Meanwhile, skim the fat from the broth. (There probably won't be very much.) Taste the broth. If it tastes good-not too salty but nicely seasoned and meaty-set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.
• Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabbage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.) Simmer over low heat 15 to 20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.
• Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserved broth, to your liking. Or, if you like the meat broth best, use it by itself.
• Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch-thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.
• Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsley with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to overseason, since the corned beef may be on the salty side.

CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

TWISTED CORNED BEEF DINNER

Steps:

• 1. Rinse the meat under cold water to remove the extra salt solution.
• 2. Place all the ingredients for the meat (including seasoning packet) in a large dutch oven or soup pot. Bring to a boil over medium heat, cover, reduce heat to low and simmer gently for 4 hours.
• 3. After 4 hours, add carrots, onion, potatoes and cabbage and cook an additional 20-30 minutes covered.
• 4. Remove cabbage and set in a serving dish. Check the carrots and potatoes for tenderness. Cook, covered, until fork tender, if not already done.
• 5. Meanwhile, mix the flour and water until it looks milky.
• 6. Place a small saucepan over medium heat. Remove 2 cups of cooking liquid from the corned beef and strain into pan. Stir or whisk in the flour mixture and bring to a boil, stirring constantly for 1 minute. Remove from heat.
• 7. When veggies are tender, place them in individual serving dishes. Remove the meat to a serving plate and slice as you please.
• 8. ****************************************************** Another thing I like to do sometimes is mash the potatoes. For that I usually throw in about 1/4 cup finely chopped green onion, a little of the cooking liquid and half a block of cream cheese, and beat with my mixer 'til its not lumpy.
• 9. For the glaze: Mix mustard and marmalade together.
• 10. Set brisket on broiler pan in oven about 4-5 inches from broiler.
• 11. Broil for 3-5 minutes or until glaze starts bubbling and turning brown.

CORNED BEEF AND TOMATO TWIST

Steps:

• In a bowl, mash the corned beef as much as you can (this is a little tricky).
• Add the tinned tomatoes, onions and curry powder. Mix well until the mixture becomes free of any lump of corned beef.
• Transfer to a frying pan on a medium heat, cook the mixture for about 10 - 15 minutes until the mixture is heated through. Stir in the salt and pepper (to taste) and serve.